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Salsa rossa picante

"This is one of those versatile recipes you’ll make time and time again, says Jamie. "It’s great over barbecued meat." It’s best to cook each veg separately so you have control over the cooking times.

1. Thread the tomatoes on 1 skewer, and the peppers on 2 skewers, 1 through the bases and 1 through the tops. Repeat for chillies. Thread onions and garlic on another skewer – their skins will protect them as they cook.
2. Roast the veg, in batches if need be, over a medium-hot part of a barbecue or on a hot griddle. Keep turning, till they’re charred and blistered all over.
3. Once done, squeeze the seeds out of 2 tomatoes and set the seeds and other 2 tomatoes aside to use in the gnarly sausages recipe above. Peel the peppers, chillies and onions – the skin should come away easily, but anything that sticks can be left on; it all adds flavour. Halve and deseed the peppers and chillies, then squeeze the garlic cloves out of their skins.
4. Pile the tomatoes, peppers, chillies, onions and garlic onto a board then chop and mix it all together. Add a splash of vinegar, a glug of extra-virgin olive oil and the marjoram. Chop and mix into a chunky salsa. Keep it at room temperature until needed. Serve with gnarly sausages and lentils. Pop leftovers in the fridge for another day.